I have been making enchiladas for a few year but have only been making them well for about a year. It took a lot of toying with because they often just turned out so squishy. Being from Texas this simply would not work.
Spinach and Mushroom Enchiladas Verdes
serves 4
12 ounces mushrooms (I used shitake because that is what I have)
12 ounces fresh or frozen spinach
8 ounces light cream cheese (I used Laughing Cow light)
10 tortillas
1 jar tomatillo sauce (or make your own)
oil for frying
shredded cheese for topping
Preheat oven to 350 degrees. Heat oil in pan for tortillas. Cook down sliced mushrooms in oil. Then wilt the spinach or defrost if using frozen. Mix spinach and mushrooms with cream cheese. Place a tortilla in oil and cook on each side for about 5-10 seconds, until slightly puffed and soft fried. Then place tortilla in pan and spoon filling into it to fill it about 1/3 way. Roll, preferably using tongs. Do this with each tortilla. Then cover with tamatillo sauce and top with cheese. Put in oven for 25 minutes. Ta-da!
This is just the basic way to make enchiladas and can be used to make any number of combinations. I served mine with avocado and tomato salad.
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